3 large chicken breast fillets, cut on the diagonal
2 tsp Chinese five spice
1 tsp crushed ginger
2 Tblsp brown sugar
4 Tblsp soy sauce
2 Tblsp rice wine vinegar
½ large cucumber
2 carrots
½ tsp chilli flakes
2 Tblsp rice wine vinegar
240gm brown rice
Soy chicken with pickle
Method
Put the rice on to cook in lightly salted water.
When it is cooked, drain it and keep it warm.
Combine the Chinese 5 spice, ginger, sugar, soy and vinegar in a shallow glass dish.
Add the chicken strips and turn to coat with the marinade.
Allow to stand while you:
Cut the carrots and cucumber into strips using a grater, mandolin or peeler.
Place in a bowl with the chilli flakes and vinegar.
Toss well.
Spray a large pan or wok with non-stick cooking spray.
Shake the excess marinade off the chicken.
Dry fry the chicken pieces for about 3 minutes each side until they are nicely browned and sealed.
Add the remaining marinade to the pan with the chicken and simmer for another 5 minutes.
Serve the chicken with the rice and veg.
